{"id":1493,"date":"2018-01-19T01:02:34","date_gmt":"2018-01-19T01:02:34","guid":{"rendered":"http:\/\/www.womansconed.com\/?p=1493"},"modified":"2018-01-19T01:02:34","modified_gmt":"2018-01-19T01:02:34","slug":"commanding-with-cauliflower-in-soup","status":"publish","type":"post","link":"https:\/\/www.womansconed.com\/?p=1493","title":{"rendered":"Commanding with cauliflower in soup"},"content":{"rendered":"

\"\"<\/a>[I]\u00e2\u20ac\u2122m glad to see long-overlooked vegetables having their day. But\u00e2\u20ac\u00a6cauliflower \u00e2\u20ac\u201d wow! All of a sudden, cauliflower \u00e2\u20ac\u201d the albino broccoli, that veggie that for decades \"\"<\/a>was relegated to be the pale, raw dip delivery device on the crudit\u00c3\u00a9 tray, the roughage round-out in the bag of steamer veggies or the simple cabbage-like side to add a palatable (but often overcooked) something healthy to the buffet table \u00e2\u20ac\u201d is everywhere. It\u00e2\u20ac\u2122s like, nothing can be made without it, whether it is pizza-crusted, turned into rice or even taking on the role of the \u00e2\u20ac\u0153steak\u00e2\u20ac\u009d on the supper plate.<\/p>\n

I like cauliflower. I always have. It looks like a snowy flower and has a spicy little kick to it. So I\u00e2\u20ac\u2122m open to trying it in any of the myriad forms it\u00e2\u20ac\u2122s currently being touted in or the future ones that are bound to come. But, I\u00e2\u20ac\u2122ll ease my way into them, and ignore the friend who was encouraging me to eat cauliflower rice with every meal.<\/p>\n

\"\"<\/a>What I\u00e2\u20ac\u2122ve been most eager to make with cauliflower is soup. It seems the perfect sumptuous component to base and flavor a delicious soup for fall or winter nights. I found a recipe recently from Bon Appetit magazine that combined cauliflower and my favorite nut, cashews, in a blended creamy soup finished with an intriguing crunchy topping.<\/p>\n

\"\"<\/a>First, aromatics (shallots, garlic, bay leaves, thyme) are saut\u00c3\u00a9ed in a deep soup pot. I skipped the white wine called for to deglaze here, and instead used a combo of a small amount (2 tablespoons or so) of white wine vinegar and some of the stock called for in the recipe.<\/p>\n

[A]fter the cauliflower and cashews have been added and partially cooked, the stock is added and all are allowed simmering time.<\/p>\n

\"\"<\/a>Pureeing the cooked cauliflower soup in a traditional blender seems tedious, now that I\u00e2\u20ac\u2122ve discovered the wizardry of my immersion blender. Anyone who makes soup or wants a way to puree in anything (like apple butter, etc.) would benefit by investing (actually they are not that expensive, usually running around $30 for a nice one) in one of these babies.<\/p>\n

\"\"<\/a>I don\u00e2\u20ac\u2122t know who figured out the topping for this soup, but, it has to be one of the most unique finishes I\u00e2\u20ac\u2122ve seen and is what made me want to try this recipe the most.<\/p>\n

\"\"<\/a>Buckwheat groats, part of the reserved cauliflower and some chopped cashews are saut\u00c3\u00a9ed together, seasoned with salt and finished with paprika and lemon juice. Here is where I get really impressed with recipe developers. Never in my wildest imagination would I have thought of this combination of flavors that resulted in such a yummy, crunchy topping that was a perfect complement. Buckwheat?! Perhaps this humble grain will have its day soon, too.<\/p>\n

Cauliflower-Cashew Soup
\nWith Crispy Buckwheat
\nFrom Bon Appetit magazine
\nMakes 8 servings<\/p>\n

\u00c2\u00bd cup olive oil, divided
\n4 large shallots, thinly sliced
\n2 garlic cloves, thinly sliced
\n2 bay leaves
\n2 teaspoons fresh thyme leaves
\nKosher salt
\n\u00c2\u00bd cup dry white wine
\n1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
\n\u00c2\u00bc teaspoon cayenne pepper
\n\u00c2\u00be cup plus 2 Tbsp. cashews
\n6 cups (or more) vegetable stock, preferably homemade
\nFreshly ground black pepper
\n2 tablespoons buckwheat groats
\n2 teaspoons fresh lemon juice
\n\u00c2\u00bd teaspoon paprika<\/strong><\/p>\n

Heat \u00c2\u00bc cup oil in a large heavy pot over medium. Add shallots, garlic, bay leaves, and thyme; season with salt. Cook, stirring occasionally, until shallots are translucent, 6\u00e2\u20ac\u201c8 minutes.\u00e2\u20ac\u00a8<\/p>\n

Add wine, bring to a boil, and cook until reduced by half, about 4 minutes. Set \u00c2\u00be cup cauliflower aside; add the rest to pot along with cayenne and \u00c2\u00be cup cashews; season with salt.\u00e2\u20ac\u00a8<\/p>\n

Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork-tender and vegetables have released all their water, 20
\n25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).\u00e2\u20ac\u00a8<\/p>\n

Add stock and season with salt and black pepper. Bring to a boil, reduce heat, and simmer, partially covered, until cauliflower is falling apart, 20\u00e2\u20ac\u201c25 minutes. <\/p>\n

Discard bay leaves. Remove from heat and let cool slightly.\u00e2\u20ac\u00a8<\/p>\n

Meanwhile, finely chop reserved \u00c2\u00be cup cauliflower and remaining 2 Tbsp. cashews. Heat remaining \u00c2\u00bc cup oil in a small skillet over medium. Add cauliflower, cashews, and buckwheat; season with salt. Cook, stirring often, until cauliflower and cashews are golden brown and buckwheat is browned and crisp, 5\u00e2\u20ac\u201c8 minutes. Remove from heat and stir in lemon juice and paprika. Let cool slightly.\u00e2\u20ac\u00a8<\/p>\n

Working in batches if needed, pur\u00c3\u00a9e soup in a blender until very smooth. Return to pot and reheat over medium-low, stirring and adding more stock to thin if needed (soup should be the consistency of heavy cream). Taste and season soup again if needed.\u00e2\u20ac\u00a8<\/p>\n

Serve soup topped with toasted cauliflower buckwheat mixture.\u00e2\u20ac\u00a8<\/p>\n

Do Ahead: Soup can be made 2 days ahead (or 1 month if frozen). Let cool; transfer to airtight containers and chill.<\/strong><\/p>\n

Blogger\u00e2\u20ac\u2122s Note: I used my immersion blender
\nrather than a pitcher blender to puree the soup.<\/em>
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

[I]\u00e2\u20ac\u2122m glad to see long-overlooked vegetables having their day. But\u00e2\u20ac\u00a6cauliflower \u00e2\u20ac\u201d wow! All of a sudden, cauliflower \u00e2\u20ac\u201d the albino broccoli, that veggie that for decades was relegated to be the pale, raw dip delivery device on the crudit\u00c3\u00a9 tray, the roughage round-out in the bag of steamer veggies or […]<\/p>\n","protected":false},"author":1,"featured_media":1494,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,12],"tags":[316,314,313,315,51],"class_list":["post-1493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oantry","category-recipe-box","tag-buckwheat","tag-cashews","tag-cauliflower","tag-shallots","tag-soup"],"_links":{"self":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts\/1493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1493"}],"version-history":[{"count":0,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts\/1493\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/media\/1494"}],"wp:attachment":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}